These celery and cucumber spring rolls are crunchy, healthy and ready within 30 minutes. You can serve these as a vegetarian snack.
The main thing:
Made by Véronique
Published at 2017-09-05, this recipe is for 20 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 03-01-2023
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Fill a small pan with water and a pinch of salt and bring to a boil. Remove the ends of the snow peas, cook them for a few minutes and set them aside.
Rinse the celery stalks and chop into thin pieces, make sure all veggies aren't too big cause that will make it hard to roll the rice wraps. Use a spiralizer to create cucumber spaghetti, but you can also chop it in any size you like.
Divide the small cherry tomatoes into halves or the larger ones into quarters. Seperate all the veggies in the medium-sized bowls.
Fill a large bowl with cold water and soak the rice wrappers one at a time for a short time. Place the soaked rice wrapper in front of you and divide a bit of the every veggie in the middle, make sure you don't use too much.
Fold the sides inwards and roll the wrapper upwards to close the springroll. It will stick together easily because of the water. Repeat until all the ingredients have been used.
Create a simple sauce by combining the soy sauce with rice wine vinegar and a bit of wasabi paste to your liking. Enjoy!